Low Carb Chicken Enchilada Cauliflower Casserole
For those doing Keto or low carb diets. My family loved this.
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INGREDIENTS
Nutrition- 3large cooked chicken breasts, and shredded
- 2
- 1⁄4cup coconut flour
- 1large cauliflower
- 1teaspoon chili powder
- 10ounces enchilada sauce
- 2cups mexican shredded cheese
- 1teaspoon salt
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DIRECTIONS
- Preheat oven to 350 degrees.
- Steam the cauliflower florets until tender.
- Place cauliflower in food processor and pulse until it looks like rice.
- Mix in flour and chili powder.
- Let cool.
- Mix in beaten eggs.
- Pour cauliflower mixture in 9X13 baking pan.
- Place shredded chicken over cauliflower base.
- Pour Enchilada sauce over chicken.
- Top with shredded cheese
- Cover and Bake for 30 minutes.
- Uncover and bake an additional 15 minutes or until cheese is melted.
- Let cool for 10 minutes before serving.
- Add additional topping of your choosing: lettuce, olive, avocado, sour cream, salsa.
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